At Charlotte’s Place this month we are all about the pig.
We’re over the moon to be putting rare breed Middle White Pork on the menu thanks to pioneering specialist meat supplier Huntsham Court Farm where Richard Vaughan has brought this breed back from brink of extinction – seriously, there are more giant pandas alive today than these guys!
So what makes them so special? Well, it’s a smaller pig, with a high fat content and Richard ages the meat for 30 days, creating a really flavoursome, sweet taste – and as we’re buying in the whole pig, it’s proper nose-to-tail dining.
Lee’s created a dish that is all about showcasing this little piggie in different ways, so the plate has three separate components. There’s a succulent piece of roasted prime cut, a terrine using the brawn, trotter and more which is layered with sliced potato then coloured in the pan and a black pudding which is almost faggot-like in its depth of flavour. Served with some hispi cabbage in a little crisp apple vinegar, it’s the perfect foil to the meat and brings a lightness and freshness to the dish. Come try it and let us know what you think.
Check out the rest…
Cured Mackerel . Cod Cheeks . Vichyssoise . Potato Salad
Lee says: “I’ve paired lightly cured mackerel with the sweet flavoured whites of new season leeks and waxy, earthy purple King potatoes.”
Red Label Chicken Terrine . Chicken Wing . Wild Garlic Butter
Lee says: “Cornfed, free range, Red Label chickens are larger and more flavoursome with fat in all the right places! I’ve mixed it with shitake & oyster mushrooms for the terrine, while the new season wild garlic butter adds a luxurious flavour and the boned wing is like a tiny kiev.”
Whiting . Seaweed . Anchovy . Broccoli
Lee says: “I’ve cured the whiting to make the most of this beautiful white flaky fish –then caramelised it in seaweed infused brown butter, while the gorgeous green tender-stem broccoli is dressed in anchovy butter. I think it’s decadent but not heavy, as a touch of citrus cuts through the butteriness.”
See the full menu here
In other news…
As you probably know by now, we like to do things our own way here at Charlotte’s, so we’re taking ‘sides’ off the menu. Yes, that’s totally gone. All our main courses will now be a touch bigger and served as a complete dish – allowing our chefs to focus more on the quality of what’s on each plate. It works better flavour-wise and just seems to make sense, so we hope you’ll agree that the dishes taste rounded, complete and satisfy your appetite.
A quick shout out that Mother’s Day is looming on 26th March. At Charlotte’s it’s our busiest day of the year across the group – so do book before the whole world remembers and it’s too late! Whether you want to take your mum out for lunch, early dinner, or a tasting dinner, it’s all available – no rubbishy Hallmark gimmicky dishes, just our great value, delicious menus. Click here to make your booking.
Mother’s Day dining options at Charlotte’s Place
Lunch: 2 Courses £27.50 . 3 Courses £32.50
Early Diner Offer: 3 Courses & Aperitif £32.50 (5.30pm, 6pm, 6.30pm & 7pm)
Dinner: 2 Courses £32.50 . 3 Courses £38.50
5 Course Tasting Menu: Lunch £34 . Dinner £42 (Optional additional wine pairing £28)
Whatever takes your fancy, we look forward to seeing you soon!